Bourbon Gravy Asparagus Sirloin Tips in the Crockpot Step-by-step instructions

Before you start

Before you start, trim the asparagus and cut off the woody ends. Smash the garlic cloves with the flat side of a knife to release their flavor. Measure the gravy and have the butter ready.

If you're serving rice, cook it according to package directions while the slow cooker is going, or make it ahead and reheat. No other prep is needed—just set out your ingredients and you're ready to layer them in the slow cooker.

Instructions

Layer and Sauce

1. 1Layer the Ingredients
   Place the sirloin steak tips in the bottom of a 6-quart slow cooker in a single layer. Scatter the asparagus spears and smashed garlic cloves over the beef, distributing evenly.
   Look for The beef should be covered with the asparagus and garlic.
   Tip If the asparagus stalks are thick, trim the woody ends well.
2. 2Add Sauce and Butter
   Pour the mushroom-bourbon gravy over the beef and vegetables. Dot the top with the salted butter pats.
   Look for The gravy should coat the ingredients but not fully submerge them.
   Tip Use a jarred gravy with mushrooms for the deepest flavor.

The slow cooker insert holds the beef in a single layer, topped with asparagus and garlic. The gravy covers the ingredients but doesn't fully submerge them, and the butter pats sit on top.

The raw beef is deep red, the asparagus is bright green, and the garlic is fragrant. Everything is ready for the lid to go on.

Slow Cook and Rest

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the beef is fork-tender. The internal temperature of the beef should reach at least 145°F (63°C). Let it rest for 3 minutes before slicing.
   Look for The beef should shred easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking to keep the heat steady.
4. 4Rest the Beef
   Turn off the slow cooker and let the beef rest in the sauce for at least 3 minutes before serving. This allows the juices to redistribute.
   Look for The sauce will settle and thicken slightly.
   Tip Resting is key for tender, juicy meat.

After cooking, the kitchen smells of rich bourbon and garlic. The beef is dark and tender, easily pierced with a fork. The gravy is bubbling and has darkened in color. The asparagus is tender but still holds its shape. The beef has rested for at least 3 minutes, so the juices are locked in.

Serve and Enjoy

5. 5Serve Over Rice
   Spoon the warm cooked rice into shallow bowls. Ladle the beef, asparagus, and bourbon gravy over the rice, making sure each serving gets a generous amount of sauce.
   Look for The gravy should be glossy and coat the beef.
   Tip For a low-carb option, serve over mashed cauliflower instead of rice.

The rice is fluffy and warm in bowls, topped with a generous ladle of beef, asparagus, and glossy gravy. The beef is fork-tender, the asparagus is bright, and the gravy coats everything with a silky sheen. Steam rises from the bowls, inviting everyone to the table.

Common mistakes

One common mistake is lifting the lid to check on the food, which lets out heat and adds cooking time. Another is overcooking the asparagus, which can make it mushy. To avoid this, add the asparagus during the last 30 minutes of cooking if you prefer it more crisp-tender.

Also, don't skip the rest time—it makes a difference in juiciness. Finally, be careful not to use a lean cut that can dry out; sirloin tips work well, but if you use a leaner cut, consider adding a little beef broth.

How to tell it’s done

The dish is done when the beef is fork-tender and reaches an internal temperature of at least 145°F (63°C). Insert an instant-read thermometer into the thickest piece of beef to check.

The asparagus should be tender but still have a slight bite. The gravy will be bubbling and slightly thickened. Let the beef rest in the sauce for at least 3 minutes before serving to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest